From “Tastes of Scotland”
Haggis
1 sheep’s pluck (stomach bag) 2 lbs. dry oatmeal
1 lb. suet 1 lb. lamb’s liver
2 1/2 cups stock 1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients
together. Fill the sheep’s pluck with the mixture pressing it down to remove all the air, and sew up securely.
Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly
for 4-5 hours. Serves approximately 12.
Quick Haggis
1/2 lb liver 1 onion 1/2 cup oatmeal
5 to 8 cups stock 1/2 cup suet
1/4 tsp cayenne pepper 1/2 tsp. salt
Boil the liver and parboil the onion, then mince them together. Lightly brown the oatmeal then mix all
ingredients together. Place in a greased basin and cover with foil, or a suet crust if desired and steam for
1 1/2 hours.
Serves 4.